Just a heads up about an astoundingly good -- and dead simple -- ice cream recipe in the current issue of Gourmet. It's a simple dulce de leche ice cream that's both speedy and delicious.
2 cups whole milk
1 cup heavy cream
1 lb. dulce de leche
1/8 teaspoon vanilla extract
3 ounces chopped pecans, toasted
Bring milk and cream just to a boil in a heavy saucepan. Add dulce de leche and whisk until melted. Add vanilla extract.
Pour mixture into a bowl, then place that bowl into an ice bath to chill. Cool, stirring occasionally, until mixture is chilled, 20 to 30 minutes. Freeze in ice cream maker according to manufacturer instructions, folding in toasted pecans at end of cycle or after freezing. Spoon into container and freeze until firm.
My changes: my neighborhood bodega only carries one brand of dulce de leche, which comes in a 13.5 ounce container. I made up the weight by adding Trader Joe's fleur de sel caramels, although in retrospect, I don't think that will be necessary. I also salted the pecans as I was toasting them, because salt and caramel play well together. I also omitted the vanilla, and by "omitted," I mean "forgot."
This is as simple an ice cream recipe as I've ever seen, and it's certainly the best ice cream I've ever made. I believe this is going to be our go-to ice cream in the future.
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